Thursday, March 20, 2014

Kothamalli Rasam with Garlic/Cilantro Rasam/Spicy Cilantro Soup

Cilantro/Coriander leaves - 10, with stems crushed
Tomatoes - 2 medium, chopped or grind to a paste
Tamarind Paste - 1 tsp
Rasam Powder - 1/2 tbspn
Turmeric Powder - 1/4 tsp
Salt to taste

To crush or grind coarsely;
Cumin seeds/Jeera - 1 tbspn
Pepper Corns - 1/2 tbspn
Garlic - 4-5 cloves
Cilantro - 10, with stems

To Temper;
Oil -1 tsp
Mustard Seeds - 1/2 tsp
Hing - 1/4 tsp
Dry Red chili - 2 Nos, broken

Wash Cilantro/Kothamalli in running water, drain it. Keep it aside.
In a blender, add cumin seeds, pepper corns, garlic and cilantro, pulse it for few seconds and keep ready.
Heat oil in a kadai/sauce pan, add the tempering ingredients. Let the mustard seeds splutter.
Then add crushed cilantro-garlic mixture and fry well for 1-2 minutes. Now add 1/2 cup of water and bring it to a boil. Once it starts boiling add tamarind paste, tomato and enough salt and give it a stir.
Then add rasam powder and mix well and cook covered in medium heat.
When the rasam starts to boil, add the remaining chopped and crushed cilantro leaves & stems and again close it with a lid.
Switch off the stove when the rasam starts boiling and keep covered in the stove itself for 4-5 minutes.
Serve the Rasam with rice or serve it as a Soup!

Inspired from here

No comments:

Post a Comment